host picture
Bookmark and Share

Butternut Squash Pie Recipe

by Anne MacDonald


Simply steam or bake butternut or buttercup squash, scoop out the flesh and puree or mash it. Any leftover can be frozen for use as a vegetable or for another batch of this delicious pie.

1 ½ cups (375 mL) pureed squash
¾ cup (175 mL) granulated sugar
1 tsp (5 mL) cinnamon
½ tsp (2 mL) ground ginger
3 eggs
1 ½ cups (375 mL) homogenized (3%) milk
2 tbsps (30 mL) melted butter
One unbaked 9" (23 cm) pie shell

In a large bowl, whisk together the pumpkin, sugar, cinnamon, ginger and eggs till thoroughly combined. Whisk in milk and melted butter. Pour into the unbaked pie shell.

Bake in a preheated 350'F( 180'C) oven until centre is set, about 35 - 40 minutes.

Serve at room temperature with lightly sweetened whipped cream. Refrigerate any leftovers.

Serves 6